Have you had enough of apple pie? I don’t think it’s possible to have too much, but, sometimes it’s hard to justify pie for breakfast. It’s sweet, sticky, sugar laden, and strongly associated with being a dessert only.
This, however, this is a pie that’s designed for breakfast. A layer of cream cheese is topped with apples and walnuts and floated with egg. I’ts an apple pie that remembers being a quiche. Or perhaps a quiche that remembers being an apple pie. Regardless, these come out of the oven poofed up a bit and creamy and slightly sweet. Omit the crust (or use a sprouted grain) and be sure to soak the nuts to make it GAPS friendly.
B’Fast Apple Pie
- 3 apples
- .5 cup walnuts, chopped
- 4 tbsp cream cheese, separated
- 2 eggs
- 2 tbsp cream or milk
- 1 tsp salt
- 1/3 cup sugar
- 2tbsp butter
- pie dough
Chop the apples to pieces approximately 1/2″ square in size. Melt butter in a large skillet on medium to medium high heat and add the apples. Cook until softened. Add the cinnamon and sugar and stir well. Continue to cook until the pectin from the apples begins to thicken. Stir in the walnuts, salt to taste, and pull off the heat.
Beat the eggs with the cream or milk.
Roll out the pie dough to 1/4″ thick. Press in to four large ramekins. Spread 1 tablespoon of cream cheese into the bottom of each crust (use more cream cheese for a creamier pie; this can also be omitted). Fill the ramekins with the apple and walnut mix. Top each ramekin with 1/4 of the egg and cream or milk mixture. Place in a 400 degree oven for approximately 25 minutes, or until the egg has formed a dome and has browned slightly.